Pollo Tropical #110
Last inspected: Nov 5, 2025
95
Score
Across the available record, Pollo Tropical #110 has 10 inspections on file, the first dated 2022. The latest inspection on file is from Nov 5, 2025. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
Violation counts have ticked up lately, averaging around four violations per visit versus roughly one violation earlier in the record.
The most common issue across all inspections has been “time/temperature control for safety food”, showing up four times.
The city-wide average for Greenacres sits at 77, putting Pollo Tropical #110 on the better side of that line. The full record sits in fairly typical territory for a working restaurant.
10
Inspections
0
Critical latest
0
Major latest
1
Minor latest
Inspection History
Nov 5, 2025
Complaint Full
1 minor violation.
View 1 violation
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employees rollerskates in dry storage area operator removed to employees desolated area **Corrected On-Site**
40-06-5
95
Sep 18, 2025
Routine - Food
2 critical violations. 4 minor violations.
View 6 violations
High Priority - Employee switched from working with raw food grabbing raw chicken with gloves then removed gloves then proceeded to grabbed bottle with oil without washing hands first. Employee washed hands **Corrected On-Site**
12A-12-4
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Multiple items on top rail iced down cooler like cut lettuce, diced tomatoes, cooked corn salsa , cheese not timed marked also containers with plantains by fryers. Operator was writing and printing labels after inspector noticed items. Per operator products stored for approximately 15 minutes. Operator timed marked properly all products with correct times **Corrected On-Site**
03F-02-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Ice buildup in walk-in freezer.
14-69-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Walk in cooler A case with unwashed lettuce stored above a case and a bag with guacamole . Advised operator to stored properly.
08B-17-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Dry storage
36-27-5
61
Jun 13, 2025
Routine - Food
5 critical violations.
View 5 violations
High Priority - Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit. At grill: cooked chicken (163F - Cooking) As per chef, cooking process complete. Chicken did not cook to a minimum of 165F. Chef placed to reheat to 165+F. **Corrective Action Taken**
03C-44-5
High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touched hair then served drink; no hand wash. Employee washed hands. **Corrected On-Site**
12A-25-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours. At walk in cooler: raw marinated pork (46F at 3:06pm; 45F at 3:40pm- Cooling) As per label and operator, cooling since 11:10am. Raw pork rose above 41F during the preparation process not cooled back down to 41F in a total of 4 hours. Pans covered tightly with aluminum foil. See stop sale.
01B-02-5
High Priority - Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours. At walk in cooler: raw marinated pork (46F at 3:06pm; 45F at 3:40pm- Cooling) As per label and operator, cooling since 11:10am. Raw pork rose above 41F during the preparation process not cooled back down to 41F in a total of 4 hours. Pans covered tightly with aluminum foil. See stop sale.
03D-07-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At front counter; steam table: cooked pork (132F - Hot Holding) As per operator, stored 1 hour. Operator removed from steam table to reheat to 165F. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03B-01-6
47
Dec 13, 2024
Routine - Food
No violations found.
100
Dec 12, 2024
Routine - Food
4 critical violations.
View 4 violations
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. At Cookline; Employee handled raw beef then handled clean utensils without washing hands. Advised operator, employee washed hands. **Corrected On-Site** **Warning**
12A-13-4
High Priority - Roach activity present as evidenced by live roaches found. Dining Area; Approximately one live roach crawling under dining table. Operator killed **Corrected On-Site** **Warning**
35A-05-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At Steam Table; cooked steak (108F - Hot Holding); cooked chicken (122F - Hot Holding); wrap with chicken (121F - Hot Holding) Per operator items held for less than an hour. Operator moved to reheat to 165+F **Corrective Action Taken** **Warning**
03B-01-6
High Priority - Toxic substance/chemical improperly stored. Dry Storage; Bag of rice store beside chemicals. Advised operator who fixed **Corrected On-Site** **Warning**
41-10-4
55
Aug 1, 2024
Routine - Food
No violations found.
100
Jan 10, 2024
Routine - Food
8 critical violations.
View 8 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At walk in cooler raw mechanically tenderized Steak stored over raw pork. Operator relocated steak to a spot below raw pork. **Corrected On-Site**
08A-20-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. At fry station time as a public health control used for plantain and Plantain time expired
01B-02-5
High Priority - Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. At fry station time as a public health control used for plantain and Plantain time expired See stop sale.
03F-01-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table steak (98F - Hot Holding) operator stated that product was stored for approximately 30 minutes. operator corrected by reheating steak to 165F **Corrected On-Site**
03B-01-6
High Priority - Time/temperature control for safety, commercially processed food reheating for hot holding not heated to a minimum temperature of 135 degrees Fahrenheit in all parts. At cook line observed employee reheating Cooked peas and carrots 100F - reheating for hot holding on steam table. Operator removed peas and carrots to be reheated to 165F **Corrective Action Taken**
03E-03-5
High Priority - Dented/rusted cans present. At rear storage area 2 cans of sliced jalapeños.See stop sale.
01B-01-4
High Priority - Employee handled face mask then engaged in handled utensils and single-service items without washing hands. Advised operator to have employee wash hands **Corrective Action Taken**
12A-13-4
High Priority - Nonfood-grade containers used for food storage - direct contact with food. At prep area bread being stored and making direct contact with a non food grade plastic to go bag. Operator removed item from bag. **Corrected On-Site**
14-15-4
30
Aug 16, 2023
Complaint Full
1 major violation. 2 minor violations.
View 3 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Lighting Adequate; Required Shields in Place
FL-36
Toilet Rooms Maintained
FL-53
82
Jan 30, 2023
Routine - Food
2 critical violations.
View 2 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...shredded cheese 52°, sliced cheese 53°, cut tomatoes 45° in cold hold with ice table at service station at kitchen. Per manager food being held less than four hours. Manager moved food to walk in cooler and replace new food with time marked. **Corrective Action Taken** **Repeat Violation**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit....hot holding chicken 92° on the cutting board at kitchen. Per manager food being held less than four hours. Manager discarded food. **Corrected On-Site**
03B-01-6
74
Sep 1, 2022
Routine - Food
1 critical violation. 1 major violation.
View 2 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....garlic sauce 61°, salsa 57° in reach in drawer being held less than four hours. Manager ice down on food. **Corrective Action Taken**
03A-02-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink by the ice machine. Employee provided **Corrected On-Site**
31B-02-4
78
Frequently Asked Questions
When was Pollo Tropical #110 last inspected?
The most recent health inspection at Pollo Tropical #110 on file is from Nov 5, 2025. The public record contains 10 inspections in total.
What is the most common violation at Pollo Tropical #110?
Across the inspection record, “time/temperature control for safety food” has been cited four times, more than any other issue at Pollo Tropical #110.
How does Pollo Tropical #110 compare to other restaurants in Greenacres?
Pollo Tropical #110 most recently scored 95 out of 100, which is higher than the Greenacres average of 77.
Has Pollo Tropical #110's inspection record improved over time?
No. Recent inspections at Pollo Tropical #110 have averaged around four violations per visit, up from roughly one earlier in the record.
What does a low risk rating mean?
A low risk rating at Pollo Tropical #110 means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Pollo Tropical #110 inspected?
Based on the inspection history on file, Pollo Tropical #110 is inspected around three times per year on average.
Nearby Restaurants